Red Velvet Cupcakes with Cream Cheese Frosting
Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a
Ingredients
12 servings
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
- Sift Dry ingredients together into a bowl.
- Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
- Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
- Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
- Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
- Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
- Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
- Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
- Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
- Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
- Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
- Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
- Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
- Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.
Nutrition per serving
Protein4g
Carbs48g
Fat21g
392kcal
4gProtein
48gCarbs
21gFat
💰 Cost Estimate
Total Ingredients
$1134.00
$1134.00
Per Serving
$95.00/serving
$95.00/serving
🏠 Savings
~$2268.00 vs buying!
~$2268.00 vs buying!
📋 Price Breakdown (94% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| cake flour | 0.3333333333333333 cups | $6.00 |
| cocoa powder | 1 tbsp | $176.00 |
| baking powder | 0.5 tsp | $3.00 |
| Pinch of salt | - | - |
| / 4 tbsp unsalted butter | 2 oz | $220.00 |
| caster sugar | 0.6666666666666666 cup | $9.00 |
| eggs | 2 large | $65.00 |
| vegetable oil | 0.3333333333333333 cup | $63.00 |
| buttermilk | 0.5 cup | $130.00 |
| vanilla extract | 1 tsp | $76.00 |
| white vinegar | 0.5 tsp | $1.00 |
| red food colouring | 1 tbsp | $2.00 |
| unsalted butter | 0.3333333333333333 cup | $87.00 |
| / 6oz Philadelphia block cream cheese | 6 oz | $252.00 |
| vanilla extract | 0.5 tsp | $38.00 |
| salt | 0.125 tsp | - |
| soft icing sugar mixture | 1 cups | $6.00 |
*Estimated market prices, may vary by region
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